两种方法初步鉴定苗期茶树单株的适制性  

Two Methods for Initially Evaluation on Processing Suitability of Different Tea Single Plants at Seedling Stage

作　　者：潘璐璐[1] 李素美[1] 王玉[1] 丁兆堂[1] 

机构地区：[1]青岛农业大学茶叶研究所,山东青岛266109

出　　处：《山东农业科学》2013年第6期20-23,33,共5页Shandong Agricultural Sciences

基　　金：山东省科技发展计划项目(2011GNC11010)

摘　　要：芽叶发酵性能是判断茶树品种适制性的一个重要方法。本研究以"黄山群体种"自然杂交后代102份茶树单株幼苗为材料,通过氯仿发酵试验测定各单株的发酵性能,同时测定生化成分含量,综合评价了各单株的适制性。结果表明:不同茶树单株芽叶发酵性能与生化成分含量存在较大差异。依据氯仿发酵性能得分预测有18份单株适制红茶,依据生化成分含量预测有8份单株适制红茶,而只有"0927"和"0942"为这两种方法共同筛选的适制红茶的单株。可见两种方法得出的结果有较大差异,氯仿发酵法不能作为单一的判断茶树单株适制性的依据。The fermentation performance of tea leaves is an important method for judging the processing suitability of tea plants. In this study, the processing suitability of 102 seedling individuals of the natural proge- nies of Camellia sinensis ＂Huangshanzho chemical component determination. The ng＂ were comprehensively evaluated by chloroform fermentation test and results showed that there were larger differences between different single plants in fermentation characteristics and chemical component content. There were 18 individuals were predicted to be suitable for making black tea based on fermentation performance, while 8 individuals were predicted based on chemical component content. Only ＂0927＂ and ＂0942＂ were screened by both the two methods suitable for making black tea. In conclusion, the results obtained by the two methods had larger differences; the processing suitability of tea plants could not be predicted only based on chloroform fermentation.

关 键 词：茶树 适制性 氯仿 发酵 

分 类 号：TS272.4[农业科学—茶叶生产加工]